This sandwich is a perfect combination of tempeh, mango, vegan mayo, and curry. It tastes so good! If you don’t like tempeh you can use chickpeas.

4 servings

Ingredients:

• 1 package of tempeh
• 1 Tbsp soy sauce, tamari or coconut aminos
• 1 c. chopped mango
• 1/4 chopped green onion
• 3 Tbsp vegan mayo
• 2 Tbsp apple cider vinegar
• Juice of 2 limes
• 2 tsp curry powder
• 1/4 tsp salt

Instructions:

1. Cut the tempeh block into cubes and place in a saucepan. Cover with water and add the soy sauce. Cover the pot and bring to a boil.
2. Lower the heat and simmer for 15 minutes.
3. Drain and transfer the tempeh to a bowl to cool.
4. Chop the mango and green onions and add to the bowl with the tempeh.
5. In a separate bowl, whisk together the mayo, apple cider vinegar, lime juice, curry powder and salt.
6. Add this dressing to the tempeh mixture and mix thoroughly.
7. Cover and refrigerate at least one hour to allow flavors to meld.
8. Serve in split pita halves.
9. Add lettuce and/or red onions if desired.

This is a simple and basic stir-fry recipe suitable for a main dish. Serve over noodles or rice if desired.

Ingredients:

• 1 1/2 c. vegetable broth
• 3 Tbsp soy sauce, tamari or coconut aminos
• 1 Tbsp rice vinegar
• 1 tsp minced or ground ginger
• 1 tsp maple syrup or sweetener of choice
• 2 Tbsp oil
• block of tempeh, cubed
• 1 red bell pepper, chopped
• 1 c. snow peas, chopped
• 2 green onions, sliced
• 1 Tbsp cornstarch or arrowroot powder
• 1 Tbsp cold water

Instructions:

1. In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, ginger and maple syrup.
2. In a large skillet, brown the tempeh in oil on all sides.
3. Add the bell pepper, snow peas and green onions. Cook until the vegetables are almost soft. Stir constantly.
4. Reduce the heat and add the vegetable broth mixture.
5. Combine cornstarch and water in a small bowl until smooth. Add to the skillet and whisk. Bring to a slow simmer and cook until desired thickness, stirring to prevent lumps. Adjust amount of cornstarch depending on how thick you want the sauce.

Burritos are a simple and delicious thing to make. You can also mix it up using different beans, grains and veggies. 

Ingredients:

• 2 cups dry brown rice
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 tsp chili powder
• 1 tsp cumin
• Juice of 1/2 lime
• 1 – 14 ounce can refried beans
• 1 small tomato, diced
• 1 avocado, diced
• 2 Tbsp chopped cilantro
• Tortillas

Instructions:

1. Cook the rice while cutting the onion, bell pepper and garlic.
2. In a large skillet, saute the onion, bell pepper and garlic. Add the salt, pepper, chili powder and cumin. Once cooked thoroughly, take off the heat and add the juice of 1/2 lime.
3. Heat the refried beans in a saucepan.
4. To assemble, take a tortilla and spread the refried beans on it first, then the rice, then the onion mixture. Top with tomato, avocado and cilantro.

This recipe reminds me of Chinese takeout from my childhood. The sauce is sweet, sticky and so peanut butter-y! It is also a simple and easy recipe to make. I hope you enjoy:)

Ingredients:

• 1 block extra-firm tofu
• 2 cups broccoli, cut into bite-sized pieces
• 1 1/2 Tbsp oil (any oil except for olive)
• 1/4 cup low sodium soy sauce, tamari or coconut aminos
• 1/4 cup maple syrup
• 2 tsp chili garlic sauce
• 2 1/2 Tbsp peanut butter

Instructions:

1. Press the tofu a couple of hours beforehand.
2. Cut the tofu into cubes.
3. Put the tofu cubes in an air fryer until crispy or bake at 400 degrees for 25 minutes.
4. While the tofu is cooking, steam or stir fry the broccoli until tender.
5. For the sauce, mix together the oil, soy sauce, maple syrup, chili garlic sauce and peanut butter.
6. Pour the sauce into a deep skillet and warm it up. Once the peanut butter is melted, add the tofu and broccoli and coat completely. (Since my husband is not a fan of broccoli, I just added it later.)
7. Serve over rice if desired.

*Recipe adapted from https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/

Continue reading →